I made these the other night and they were very popular. We haven’t had goat cheese in a year and a half, since we’ve been on GAPS, so it was a very exciting night. 🙂 So far so good on the goat cheese…
Ants on a Log…the Revision!
Clean, dry and trim however much celery you want…
Fill the insides of the celery with either goat cheese or peanut butter (Goat cheese is not GAPS legal, just sayin’. You can always opt to make your own cream cheese, but plan ahead. I am going to try sunflower seed butter next time. Maranatha makes a good kind, with no sugar.)
Sprinkle with raisins, sunflower seeds and unsweetened coconut.
I made this tonight for breakfast tomorrow…sorry for the bad picture but a) I’m not a great food photographer and b) my kids beat me to it ( you can see where my son left his mark – he called it “taste testing”). 🙂
Carrot Cake Custard
3 cups of baby carrots
1 can full fat coconut milk
2-3 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
1/4 tsp cloves
1/4 c. honey (or more if you like)
Boil baby carrots 25-30 minutes in water until tender. Drain, and put carrots and all other ingredients in your food processor. Blend well. Grease large Pyrex 9×12 baking dish, pour in ingredients, bake 45 minutes to 1 hour at 350 degrees until mixture is firm and cooked through.
I made this a few weeks ago and am finally getting around to putting it on here… We thought it was really good…although it was not terribly sweet so consider yourself warned and you can feel free to add more honey if you want. 🙂 Anyhow…it is a good, nourishing, GAPS legal snack that you could also have for breakfast…
GAPS Mexi-Chocolate Custard (8-9 small ramekins, if memory serves me right…depending on how full you want to fill them)
3 c. full fat coconut milk
12 egg yolks
1/2 c. raw honey
1-2 T. vanilla (click here for a post on how to make your own)
1/4 c. cocoa powder
1-1.5 tsp cinnamon (depending on your own preferences)
I put everything in the blender to mix it together. I had a hard time getting all the cocoa to mix in without being clumpy, so it took a little while to process smoothly.
I greased the ramekins with coconut oil, and poured in the custard. Bake for roughly an hour at 350 degrees. Since we have smaller kids who won’t eat as much, I had some filled less full. For those smaller ones, I watched the baking time and I think it was closer for 45 minutes.
**Edit: Oops, I forgot! I baked these in 9×12 Pyrex baking dishes with about 1″ of water in it so they didn’t burn.
This post was shared at Butter Believer’s Sunday School; The Prairie Homestead’s Homestead Barn Hop; Real Food Forager’s Fat Tuesday; Cooking Traditional Foods Traditional Tuesdays; The Better Mom’s Mondays Link Up; Kelly the Kitchen Kop’s Real Food Wednesdays; The Tasty Alternative Allergy Free Wednesdays; GNOWFGLINS Simple Lives Thursday; Cultured Palate’s Tasty Traditions; Vegetarian Mamma’s Gluten Free Fridays;